In honor of National Peanut Butter Day, I am rerunning this post, as it has a really yummy Peanut Butter Chocolate Pie recipe….

Maple Glazed Bacon and Sausages

serves 4 regular folks, or 2 hungry cowboys

6 slices thick cut bacon

4 oz smoked sausage link (beef, pork, or turkey)

4 breakfast sausage patties (spicy if you like it)

1/2 cup maple syrup

juice of half an orange

Cut bacon slices into 4 pieces each. In a large skillet over medium high heat, fry until just crisp, and drain on paper towel. Remove grease from the skillet. Fry sausage patties on both sides until done. Remove from skillet onto paper towel. Slice the smoked sausage into 1/4″ thick slices, and fry in skillet until browned and crusty. Add bacon and sausage patties back to skillet. Drizzle the syrup and juice over the meat, and stir to combine. Allow to cook for 30 seconds to 1 minute, until reduced and thickened. Serve with pancakes, waffles, or french toast.

Chocolate Peanut Butter Pie

Peanut Butter Chocolate Pie

Chocolate Cookie Crust

1/3 cup melted butter

1 32 oz package chocolate sandwich cookies

Pulse cookies in a food processor until smooth. Mix in butter. Press into bottom and up sides of a 10” deep dish pie plate, or a 10” spring form pan. Bake at 300* for 10 minutes. Place in refrigerator while preparing the next layer.

Flourless Chocolate Cake Layer

1/2 cup water

1/4 teaspoon salt

3/4 cup white sugar

18 (1 ounce) squares bittersweet chocolate

2 sticks butter, softened, cut into 1” pieces.

6 large eggs

In a medium-sized saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. Melt the bittersweet chocolate in either a double boiler or in the microwave, and place in your mixing bowl. Add the butter to the chocolate one piece at a time, beating each in before adding the next. Mix in the sugar and water syrup. Beat in the eggs, one at a time. Pour the batter over the prepared crust, and bake for 45 minutes. The center may look unset, but that is okay. Chill for at least three hours.

Peanut Butter Cream Layer

2 (3 oz.) pkgs. cream cheese, softened

3/4 c. powdered sugar, sifted

1/2 c. peanut butter

2 tbsp. milk

8 or 9 oz. carton Cool Whip

In small mixing bowl beat together cream cheese and sugar until light and fluffy. Add peanut butter and milk, beating until smooth and creamy. Fold Cool Whip into peanut butter mixture. Pour over chocolate base. Chill for at least three hours before serving.

In our first restaurant we made a peanutbutter, ice cream pie topped with whipped cream and chocolate sauce. That was thirty years ago. I hadn’t thought about it until I read you peanut butter pie recipe. That flourless filling is a great idea. Dynamite combination.

There’s such a thing as peanut butter pie?! Whoa- YUM! I’ll have to try this for sure!

If you have minute, would you mind hopping over to my blog and contributing a recipe you have to a fundraiser cookbook a missionary friend of mine is putting together? If you could, I know she would SO appreciate it!